Vegetarian Lasagna with Tomatoes, Bell Peppers, and Zucchini

Ingredients

• 12 whole grain lasagna sheets
• Salt
• 1.5 tbsp olive oil
• 2 zucchinis
• 2 red bell peppers
• 2 red onions
• 6 red tomatoes
• 4 yellow tomatoes
• 12 thyme sprigs
• 3 balls mozzarella
• 75 g cheese (Montello)
• Pepper
• 150 ml Vegetable broth

Instructions

1. 1.

   Cook lasagna sheets in plenty of boiling salted water for about 5 minutes, very al dente. Drain and drizzle with 1 tbsp olive oil.

2. 2.

   Clean, wash, and slice zucchinis into rounds. Clean, wash, and cut bell peppers into pieces. Peel onions and finely slice them. Wash tomatoes, remove stems, and cut into thick slices.

3. 3.

   Wash thyme and shake dry. Drain mozzarella and slice it. Grate cheese finely.

4. 4.

   Brush a baking dish with remaining olive oil. Lay a layer of noodles (4 sheets) on the bottom. Spread one third of the tomatoes and half of the vegetables on top, cover with a third of the mozzarella, and sprinkle some cheese. Lightly salt, pepper, scatter some thyme stems, and pour in a little broth. Repeat this process once more. Finally, top the last noodle layer with remaining mozzarella, spread the remaining tomato slices over it, season, and sprinkle with the rest of the cheese.

5. 5.

   Pour a bit more broth and bake in a preheated oven at 200°C (fan 180°C; gas: level 3) for about 25 minutes. Serve sprinkled with remaining thyme.